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Tuna, ricotta and spinach cannelloni

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After an easy dinner idea? Make this ricotta and spinach cannelloni recipe. Added with tuna for extra goodness, it’s a filling and tasty option the entire family will enjoy.

  • Serves4
  • Cook time35 minutes
  • Prep time20 minutes
Tuna, ricotta and spinach cannelloni


  • 250g frozen chopped spinach, thawed, excess moisture removed
  • 425g can Coles Tuna Chunks in Springwater, drained
  • 400g fresh ricotta
  • 1 lemon, finely zested
  • ½ cup (40g) basil leaves, finely chopped
  • ½ cup finely grated parmesan cheese
  • 680g jar Paul Newman’s own bolognese pasta sauce
  • 4 fresh lasagne sheets
  • 1 cup (100g) grated mozzarella
  • crusty bread, to serve
  • green salad, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Lightly grease a 3L capacity, 20cm x 30cm (base measurement) ovenproof dish.
  2. Step 2

    Place spinach, tuna, ricotta, lemon zest, basil and half the parmesan in a bowl. Season with salt and pepper. Mix until well combined.
  3. Step 3

    Place 1 cup of the pasta sauce on the base of the prepared dish. Halve the lasagne sheets crossways. Place ½ a cup of tuna mixture along the centre of each sheet and roll up to enclose filling. Arrange the cannelloni in a single layer in the dish. Top with remaining pasta sauce and sprinkle with mozzarella and remaining parmesan. Bake in the oven for 35 mins or until golden and cooked through. Serve cannelloni with crusty bread and a green salad.